The hottest cocktail trends for 2016? Vegas barkeeps place their bets

In 2015, everyone was mad for the Moscow Mule. What will everyone be imbibing in 2016? We have no idea; that’s why we turned to cocktail capital Sin City and asked the hottest mixologists at the best hotel bars. Their answers may surprise—and hopefully inspire—you to add their suggestions to your New Year’s list of drinkable resolutions. Here are what are sure to be the hottest cocktail trends for 2016:

Also: 10 signs you just got back from Las Vegas

Housemade ingredients

“The big story in 2016 will be the growth of cocktails made with higher quality and housemade ingredients. You’re seeing some of this already in larger cities such as Las Vegas, New York and Chicago and that will keep growing as the public, led by millennials, wants unique experiences and one-off products, not cookie cutter cocktails. When you have a cocktail [where] everything can be purchased at a store, you could essentially make it anywhere. On the other hand, when you go to a restaurant or bar where bartenders are spending time in the kitchen to make ingredients and garnishes it adds a level of “proprietary-ness.”—Craig Schoettler, Master Mixologist, ARIA

Craig Schoettler, Aria

Flavor complexity

“One of the trends in the last five or so years was barrel-aged cocktails as the consumer looked for complexity of taste and profile. Continuing with that interest in complex flavors will be the trend that will grow quickly in 2016: Mezcal making a big appearance in cocktail menus. Its been a popular spirit of choice for some major cities and it’s ready to spread across the country. We already have a handful of specialty cocktails at some of our existing restaurants and we’re planning for more including at the new Harvest by Roy Ellamar.”—Ricardo Murcia, Assistant Director of Beverage, Bellagio

Ricardo Murcia, Bellagio

Related: 8 new reasons to love downtown Las Vegas.

A classic with a twist

“I have been a fan and advocate for the Negroni since first discovering this glorious tipple in 1991, but somehow the Boulevardier had alluded me until recently. It’s basically a Negroni which has switched out the gin for American whiskey (I prefer 100-plus proof bourbon). The drink’s creation is credited to Harry McElhone, of Harry’s New York Bar in Paris, around 1927 but I only discovered the drink a couple of years ago but have not stopped imbibing on them since. Today, the Negroni is a stable behind virtually every decent cocktail bar, my guess is with the ever growing popularity of American whiskey, the Boulevardier is not far behind!”—Author and Modern Mixologist Tony Abou-Ganim

Tony Abou-Ganim, author

Japanese imports

“People are usually looking into what’s different than the norm and maybe a take on a classic with a new craft spirit. Japanese whiskey and scotches are being ordered now more than ever before, I’ve even seen them taking the place of the base spirit in the timeless classic Old Fashioned. I’m also starting to see people take interest in cocktails with Cachaça—The Caipirinha—and even cocktails with Mexico’s smoky Mezcal. Guests’ palates are changing with the times and trends, so we are seeing them take interest in cocktails that have stood the test of time—Negroni, Last Word, Aviation, as well as worldly spirits—pisco, grappa, mezcaland achaça.”—Derek Crow, Mixologist at Bound by Salvatore at The Cromwell

Derek Crow | Credit: Zack Williams/The Cromwell

Session-style cocktails

In 2016, I see what I like to call “session-style cocktails” [like a Sherry Cobbler or an Aperol Spritz] getting more attention. These cocktails have a lower alcohol content and feature some of my favorite things: different sherries, amari and aperitifs and vermouths. These cocktails are called sessionable because the lower alcohol content allows you to drink throughout the day. Also, they accompany food effortlessly as they do not overwhelm but enhance the dish with their complex and robust flavors.—Mariena Mercer, Chef Mixologist at The Cosmopolitan of Las Vegas

Mariena Mercer, The Cosmpolitan

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